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How To Make Beer Marinaded Roasted Chicken

Beer-marinaded-roasted-chicken

I love making a hearty meal with as little prep as possible. I feel accomplished in some way when I pull a meal out of the oven even though I know the oven did all the work. It’s like a magical process that makes you seem like some master of the kitchen when in reality you are just great at prep. Let’s take roasted chicken for example … I let my chicken sit in a bath of beer during the day, and about an hour and a half before dinner time … I just pop our bird in the oven for a delicious meal. Not much prep, and my family acts like I just ran a marathon in the kitchen. Enjoy!

Ingredients for beer marinaded roasted chicken:

  • 5 – cups beer
  • 1 – whole chicken (remove the neck and giblets)
  • 1.5 – lbs red potatoes (I used Melissa’s Produce)
  • 1 – onion (peeled and cut in half)
  • 5 – garlic cloves
  • 3 – tablespoons olive oil
  • Salt and pepper
  • 1 – lemon cut in half)
  • rosemary
  • thyme
  • sage

Directions:

  1. Pour beer in a large bowl then submerge chicken into bowl. Place back in the fridge overnight or for a minimum of 8 hours.
  2. Preheat oven to 425 degrees fahrenheit.
  3. In a large pyrex 13×9 add the red potatoes, onion, garlic cloves, 1 1/2 olive oil, and salt and pepper. Mix to coat potatoes, onion and garlic in oil.
  4. Remove chicken from beer bath and pat dry. Place the chicken on top of the potatoes and onion.
  5. With the remaining 1 1/2 tablespoons of olive oil brush the top of the chicken then sprinkle with salt and pepper.
  6. Fill the cavity of the chicken with lemon, rosemary, thyme, and sage.
  7. Place in the oven for 20 minutes. Then after 20 minutes reduce the heat to 375 degrees fahrenheit, and continue baking for 1 hour.
  8. Remove chicken from oven and let it rest for 20 minutes before cutting it.
  9. Enjoy!

 

For more recipes from Nicole Presley click over to her blog:  Presley’s Pantry 

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